Creamy Chicken Noodle Soup with Potatoes 🤩 I saw @Alyssa Alonso make a version of this last year, and I’ve been making this ever since. Here’s how:
 2 T butter 2 T olive oil 2 chicken breasts, seasoned 1/2 large yellow onion, diced 3 stalks celery, diced 2-3 large carrots, diced 1 T Italian seasoning 1 tsp red pepper flakes, to taste
Salt and pepper, to taste 8-10 cloves garlic, minced
1/2 cup dry white wine, optional 6 cups chicken broth 2-3 cups diced Yukon gold potatoes 1-2 tsp chicken boullion, optional 1 Parmesan rind, optional 1 bay leaf 1/2 - 1 cup heavy cream, to taste Juice of 1/2 lemon 1/4 cup fresh parsley, to taste 2 T fresh dill, to taste 1 T fresh rosemary, to taste 1 T fresh thyme, to taste
1 lb egg noodles, cooked separately
 Garnish: Freshly grated Parmesan, lemon juice, fresh dill, black pepper, red pepper, olive oil 1. Cook the egg noodles in salted water according to package instructions. Drain and set aside. 
2. In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside. 3. Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened. 4. Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes. 5. Pour in the chicken broth, season with salt and pepper. 
6. Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot. 7. Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender. 8. Remove the chicken breasts from the pot, shred them using two forks, and set aside. 9. Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf. 10. Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme. 11. Return the shredded chicken to the pot, taste for seasoning, and adjust as needed. 12. Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil. Enjoy! #chickennoodlesoup #chickensoup #soup #souptok #soupseason #souprecipe #easyrecipe #dinner #dinnerideas #easydinner #foodtok #cooking #easymeal #easymeals

Anna Paul’s Turkish Pasta ❤️‍🔥 I combined @Anna Paul’s recipe with @Meliz Cooks and it was delicious! If I made this again, I would top with some mint to go with the lamb, but it was still amazing. I mostly eyeballed the recipe, but here’s how to make it: Garlic Yogurt 1 cup @FAGE Greek yogurt 4-5 cloves garlic, grated Juice from 1/2 lemon Salt, to taste Spiced Lamb: 2 tbsp olive oil 1/2 yellow onion, diced 1-2 tsp each: paprika, Aleppo pepper (optional), cumin (optional) Salt and pepper, to taste 3-4 cloves garlic, minced 1 lb ground lamb or beef 2-3 tbsp tomato paste Paprika Butter: 1/4 cup butter 1 tbsp paprika 2 tsp Aleppo pepper Toppings: Cherry tomatoes, quartered Fresh parsley (or mint) chopped Feta cheese (optional) Additional lemon wedges 1 lb cooked pasta 1. Cook the pasta according to package instructions, then drain and set aside. (Tip: reserve pasta water and toss with the cooled pasta to reheat once ready to serve) 2. In a small mixing bowl, combine Greek yogurt, grated garlic, a pinch of salt, and the juice from half a lemon. Taste for seasoning and set aside. 3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add diced onion, a pinch of salt and pepper, and 1-2 teaspoons each of paprika, Aleppo pepper, and cumin. Sauté for about 5 minutes until the onions are softened. 4. Stir in minced garlic and cook for another 30 seconds until fragrant. 5. Add ground lamb to the pan, season with salt and pepper, and break it up with a wooden spoon. Cook until browned and fully cooked, about 7-10 minutes. 6. Clear a space in the center of the pan and add tomato paste. Let it cook undisturbed for 1-2 minutes to caramelize slightly, then mix it into the rest of the ingredients. Cook for another 2-3 minutes, then set aside. 7. In a small saucepan, melt butter over medium-low heat. Stir in 1 tablespoon of paprika and 2 teaspoons of Aleppo pepper until combined, then remove from heat. 8. To assemble, place the cooked pasta in a serving bowl. Top with garlic yogurt, a drizzle of paprika butter, the spiced lamb, more paprika butter, quartered cherry tomatoes, freshly chopped parsley, crumbled feta, and more paprika butter. Finish with a squeeze of lemon and enjoy! #turkishpasta #annapaulpasta #turkish #turkishfood #turkishrecipe #easyrecipe #pasta #easyrecipe #easydinner #dinnerideas #dinner #cooking #foodtok

Cheesy Caramelized Onion Dip with Crispy Bacon ❤️‍🔥 It’s cozy, it’s warm, and it’s incredibly delicious. If you’re looking for a side/dip to bring to Friendsgiving or Thanksgiving, make this one. Trust me, it’ll be gone in minutes. Here’s how to make it:
 1 lb thick-cut bacon, cut into small pieces 2 yellow onions, sliced 2 shallots, sliced Pinch of salt Water (for caramelizing) 8 oz cream cheese, softened 1 cup sour cream, room temp 1/2 cup mayo, room temp 4 oz sharp cheddar, shredded 4 oz mozzarella, shredded 2 oz mozzarella, shredded (to top) 1 tsp Worcestershire sauce Freshly cracked pepper, to taste 6 cloves garlic, minced 1-2 tsp fresh thyme 1-2 tsp balsamic vinegar 1 tsp brown sugar Crispy fried onions (for topping) 1. Cook the bacon in a large pot or skillet over medium/high heat until crispy. 2. Remove the bacon and set it aside, leaving 1/4 cup of the bacon grease in the pan. 3. Add the sliced onions and shallots to the pan with a pinch of salt and a splash of water. Cook over medium/high heat. 4. Continue adding splashes of water throughout the cooking process to prevent the onions from burning. Stir frequently until the onions and shallots are caramelized (about 40-50 minutes). 5. While the onions are caramelizing, combine the cream cheese, sour cream, mayo, shredded cheddar, 4oz shredded mozzarella, Worcestershire sauce, salt, freshly cracked pepper, and the crispy bacon (save some bacon for topping). Mix and set aside. 6. In the last 2–3 minutes of caramelizing, add the garlic, fresh thyme, balsamic vinegar, and brown sugar. Stir until well combined. 7. Let the caramelized onions and shallots cool slightly before mixing them into the cheese mixture. 8. Transfer the mixture to a baking dish, top with the remaining mozzarella, and sprinkle with the reserved crispy bacon. 9. Bake at 350°F for 10 minutes, then top with crispy fried onions and finish under the broiler for 2–3 minutes, until golden and bubbly. 10. Serve with your favoritr crackers and enjoy!
 #easyrecipe #sides #side #thanksgivingfood #holidayfood #holidayrecipes #thanksgiving #thanksgivingsides #friendsgiving #oniondip #dips #thanksgivingdinner

#ad Roasted Feta and Red Pepper Soup ❤️‍🔥 I turned the viral baked feta pasta into this delicious soup with @athenosfeta for the holidays!
 Let’s be honest, feta goes with everything—so swap your typical cheese with feta this year and add a tangy twist to your holiday table! #AtehnosPartner #FoodNeedsFeta 
#AthenosFeta
 Here’s how to make it:
 Olive oil 4 large red bell peppers, halved and seeded 6 garlic cloves, unpeeled 8oz block Athenos Feta cheese Athenos crumbed Feta, to top 1 medium yellow onion, diced 2 stalks celery, diced 2 medium carrots, diced 1 tsp dried thyme 1 tsp red pepper flakes, to taste ½ teaspoon smoked paprika ½ cup dry white wine (sav blanc) 4 cups low-sodium vegetable broth 28oz can crushed tomatoes 1 medium yukon potato, peeled and diced Juice from 1 lemon, to taste Salt and freshly ground black pepper, to taste
 Garnish: Athenos crumbled Feta, thyme, lemon zest, black pepper, olive oil 1. Preheat oven to 400°F
 2. Place Athenos Feta chunk, halved bell peppers (cut side down), and garlic on a baking sheet lined with parchment paper. Drizzle everything with a bit of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the peppers are soft and the skins are blistered.
 3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, thyme, red pepper, paprika, and salt and pepper. Sauté for 5-7 minutes until softened.
 4. Pour in the white wine and cook for 2-3 minutes.
 5. Add the diced potato, crushed tomatoes, and vegetable broth to the pot. Season with a pinch of salt. Bring to a boil and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
 6. Once the potatoes are tender, carefully blend the soup with an immersion blender or in batches with a heat-safe blender. Return to the pot.
 7. Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (if desired) and squeeze the roasted garlic cloves out of their skins. Blend until smooth and add to the pot.
 8. Add in the lemon juice and adjust seasonings as needed.
 9. Ladle the soup into bowls and garnish with crumbled feta, fresh herbs, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or a grilled cheese and enjoy!
 #soup #souprecipes #soupseason #feta #bakedfeta #redpeppersoup #roastedredpeppersoup #fallrecipes #fallsoup #foodtok #soupszn #easymeals #easyrecipes

Avgolemono Soup 🍋 This delicious Greek chicken and rice soup is made with tempered eggs and lemon juice, creating a rich and silky broth without any cream! I like to keep my soups quick and easy, so I use @Minute Rice Instant White Rice. It’s fluffy, light, and ready in just 5 minutes right in the soup! It’s like chicken noodle soup…but better, in my opinion. #ad #MinuteRicePartner Here’s how to make it: 2 chicken breasts 1 tbsp olive oil 1-2 tbsp butter 1 yellow onion, diced 2 stalks celery, diced 2 stalks carrot, diced 2 tsp Italian seasoning 1 tsp red pepper flakes 6-8 cloves garlic, minced (to taste) 6 cups chicken broth 1 bay leaf Parmesan rind 1 tsp chicken bouillon (optional) Salt and pepper, to taste 1 cup Minute Instant White Rice Juice from 2 lemons 2 eggs Parsley and dill, to taste (about 1/4 cup each) Fresh dill, Parmesan, and olive oil, and black pepper for garnish 1. In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside. 2. Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened. 3. Add in your minced garlic and cook for another minute. 4. Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes. 5. Remove the chicken from the pot and shred it. 6. Stir in the Minute Instant Rice, cover, and simmer for 5 minutes. 7. While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling. 8. Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir. 9. Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning. 10. Top with some high-quality olive oil, black pepper, fresh dill, and Parmesan. Enjoy! #avgolemono #avgolemonosoup #soup #soupseason #fallrecipes #fallsoup #easysoup #souprecipe #chickenandricesoup #lemonsoup #easyrecipes #easymeals #dinner #easydinner #easydinnerideas #onepot #onepotmeals #onepotrecipes